How about diversifying in the Easter dessert and preparing a delicious chilled pave in the Easter egg? Bet on this recipe and make the day sweeter and sweeter with the mixture of chocolate, cake and mousse! Simply irresistible, right?
Time: 1h (+ 1h30 of refrigerator)
Performance: 1 unit
Ingredients of iced pave in Easter egg
- 900g chopped fractional milk chocolate
- 1 cup (tea) of whipped cream
- 1 box of sour cream (200g)
- 1 cup (chopped) cashews, chopped
- 1 sliced vanilla flavored English type cake (250g)
- Chopped cashews for sprinkling
Melt 600g of the chocolate in a double boiler.
Brush in 1 form of acetate for Easter egg with a capacity of 1kg. Refrigerate for 10 minutes.
Remove from the refrigerator and repeat the entire procedure 2 more times.
Reserve 1/2 cup (tea) of the melted chocolate.
Melt the remaining chocolate, add the whipped cream, the sour cream, the chestnut and mix.
Refrigerate for 20 minutes.
In the chocolate peel that is already hard but still inside the pan, alternate layers of cake and mousse, ending in cake.
Cover with half of the reserved melted chocolate and refrigerate for 20 minutes.
Carefully unmold just before serving.
Brush the remaining melted chocolate over the eggshell and sprinkle with brown. Serve in slices.
COLLABORATION: Ângela Cardoso and Fernando Santos
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